Qualifications General Certificate in Cider Making Examination Syllabus 2021 - Institute of Brewing and Distilling 2021
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Qualifications
General Certificate in Cider
Making
Examination Syllabus 2021
© Institute of Brewing and Distilling 2021Unit 1: Cider Styles and Introduction
Lesson: Introduction to the General Certificate in Cider Making
Topic Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
Cider making • Overview of the cider production process from raw materials
process from intake to packaging.
fruit to finished
product
overview
Lesson: Definition of Cider and the Main Cider Styles
Topic Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
Definition of • A simple review of the legal definitions of cider and perry
cider and main (pear cider) in the principle cider markets.
cider styles • Cider styles.
2 Syllabus 2021Unit 2: Raw Materials
Lesson: Apple Pomology and Pears
Topic Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
Apple pomology • Main types of apple and pears.
& pears • Primary constituents of the fruit.
• Breeding and nurseries.
Lesson: Sugars, Syrups and Other Raw Materials
Topic Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
Sugars, syrups • Reasons for the use of syrups.
and other raw • Types of syrup.
materials • Types of acid
• Use of sulphur dioxide
Lesson: Cider Yeast
Topic Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
Cider yeast • The major components of the yeast cell and how they
function.
• The process by which yeast cells grow and multiply.
• The main sources of cider yeasts – wine yeasts.
• The reasons for the selection of these yeasts.
• The nutrients in apple juice used by yeast and the additional
nutrients added in fermentation make up to supplement these
nutrients
General Certificate in Cider Making 3Unit 3: Milling Process
Lesson: Orcharding and Harvesting
Topics Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
Overview • Pre-harvest orchard management.
Process • Harvesting.
• Harvesting process and key requirements.
Technology • Harvesting technology.
• Hand vs. machine harvesting.
Lesson: Fruit Intake and Pre-milling
Topics Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
Overview • The purpose of the intake and pre-mill process.
Process • Delivery, intake and storage of fruit (if relevant).
• Sorting and washing.
• Uses of waste matter.
Technology • Intake and pre-Mill technology.
4 Syllabus 2021Lesson: Milling and Pressing
Topics Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
Fruit milling • The theory of why fruit is milled.
overview
Fruit milling • The importance of mash stand times and temperatures.
process • How fruit cells break down.
• Enzyme additions and their purpose in preparing the mash
for pressing
Fruit milling • The operating principles of a fruit mill.
technology
Fruit pressing • The theory and purpose of the fruit press.
overview
Fruit pressing • Methods for the assessment of juice strength/clarity/solids
process content.
• Use of pomace as a co-product.
Fruit pressing • The operating principles and diagrammatic representation
technology of a juice press.
• Typical cycle times for a press operation.
General Certificate in Cider Making 5Lesson: Juice Clarification and Concentrate Storage
Topics Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
Juice • Reasons for juice clarification.
clarification
overview
Juice • Typical cycle times for a clarification operation.
clarification • Methods for the assessment of juice strength/clarity / solids
process content.
Juice • The operating principles and layout of juice clarification
clarification processes (by filtration or centrifugation).
technology
Concentrate • Reasons for concentrating juice and the theory of
production and evaporation.
storage • Storage conditions for fresh juice and concentrate.
overview
Concentrate • Typical process times and process values of an
production and evaporator.
storage process • Methods for the assessment of juice strength/clarity / solids
content.
• Quality measures to prevent spoilage in storage: the
prevention of infection, colour pick up or flavour taints.
• How long fresh juice and concentrate can remain in
storage.
Concentrate • The operating principles and diagrammatic representation
production and of concentrate production processes (evaporative
storage condensers).
technology
6 Syllabus 2021Unit 4: Fermentation
Lesson: Fermentation Preparation
Topics Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
Fermentation • Purpose of fermentation preparation
preparation • Reconstitution of juice content from concentrate.
overview
Fermentation • Nutrient addition to support yeast growth and fermentation.
preparation • The use of sulphur dioxide and/or pasteurisation to sanitise
process the juice prior to fermentation.
Fermentation • Benefits of sanitisation for standard fermentations.
preparation • Yeast addition methods (dry yeast rehydration) and the
technology typical addition rate per hL.
Lesson: Fermentation Process and Technology
Topics Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
Fermentation • The principles of alcoholic fermentation and key outputs.
overview • Typical stages of fermentation.
Fermentation • Key flavour compounds produced by yeast.
process • The main phases and events of cider fermentations.
• The role of dissolved oxygen.
• Other factors affecting the phases of fermentations.
• Other factors affecting the speed of fermentations.
Fermentation • The basic requirements of cider fermentation vessels.
technology • The operating principles and diagram of fermentation
vessels; the reasons for their choice and advantages and
disadvantages.
• Reasons for temperature control.
• Procedures for the temperature control of fermentations
General Certificate in Cider Making 7Unit 5: Maturation and Clarification
Lesson: Maturation
Topics Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
Maturation • Why cider is matured?
overview • The purpose of warm maturation.
Maturation • The impact of malolactic conversion on cider flavour.
process • Typical changes affecting cider flavour.
• Typical times and temperatures appropriate to cider.
Maturation • Novel maturation processes, bottle maturation and keeving
technology
Lesson: Cider Clarification
Topics Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
Clarification • The purpose of cider filtration and clarification
overview
Clarification • Purpose of cider clarification; nature of particles removed
process • Checks on clarity or particle count including typical values
pre and post filtration.
Clarification • An understanding of the cider filtration process using
technology microfiltration or depth filtration.
• Other potential methods of clarification: centrifugation and
fining.
8 Syllabus 2021Unit 6: Blending and Stabilisation
Lesson: Blending
Topics Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
Blending • The purpose of blending.
overview
Blending • The principle additions to adjust acidity, sweetness, colour
process and strength.
• Flavoured ciders – awareness of the issues associated with
adding flavouring juices and materials.
Blending • Blending options - manual and automated.
technology
Lesson: Secondary Filtration
Topics Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
Secondary • Why do we secondary filter cider?
filtration
overview
Secondary • The process of secondary filtration.
filtration process • Particles removed in the process.
Secondary • The operating principles and diagrammatic representation of
filtration a secondary filter (cartridge or sheet filter).
technology • Typical temperatures and porosities.
General Certificate in Cider Making 9Lesson: Pre-package Preparation
Topics Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
Carbonation • Typical dissolved CO2 levels for different cider types.
process and • Carbonation point locations.
technology • The operating principles and layout of a carbonator..
Pre-package • In-line pasteurisation prior to packaging process.
preparation • In-line pasteurisation technology
process and • Sterile filtration prior to package process.
technology • Sterile filtration technology
Preparation of • Controlling cider clarity by managing yeast level.
unfiltered cider
for packaging
Specific pre- • Bottled conditioned cider process and technology
package
treatments for
special ciders
10 Syllabus 2021Unit 7: Cider Quality
Lesson: Process Control
Topics Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
Process and • Variation and variability in cider.
product • The purpose of a specification.
consistency • The concept of tolerance for specification ranges.
• Simple statistical quality control procedures.
• Simple methods for recording, reporting and the
interpretation of data.
• The key cider measurable parameters and their influence on
quality.
• The principles of monitoring and adjustment to achieve
product consistency.
• Typical applications for in-line and on-line instrumental
process control.
Lesson: Quality Management
Topics Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
Features of a • The definition and benefits of a quality management system.
quality system • The processes to implement a quality management system.
• Examples of quality management systems and their key
principles.
Food safety • The typical steps in implementing a HACCP system
General Certificate in Cider Making 11Lesson: Sensory Assessment
Topics Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
Terminology, • Flavour: What is it and where does it come from?
evaluation and • Importance of flavour control.
tasting during • Role of sensory evaluation in controlling flavour.
cider making • The sensory assessor.
• Preparing samples for sensory testing.
• Sensory test room conditions.
• Types of sensory tests and when to use them
o Sample screening
o Difference testing
o Descriptive analysis
o Flavour wheels
o Flavour profiling.
Lesson: Analytical Parameters
Topics Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
The spoilage of • Oxygen as a constituent of air.
cider by oxygen • Sensitivity of cider to small amounts of oxygen – typical
levels causing spoilage.
• Oxidation reactions to form flavour compounds.
• Typical flavour descriptors for oxidation effects.
• Typical points of exposure of cider to air.
• Typical specified maximum levels.
• Good practices to avoid oxygen pick-up.
• The use of sulphur dioxide, ascorbic acid and potassium
meta-bisulphite (KMS)..
Other key • The significance of sugar analysis and the relationship to
analytical specific gravity.
parameters • Sugar/acidity balance in flavour balance.
• Tannin, salt and juice content and the impact on flavour.
• Alcohol measurement and alcohol impact on flavour
12 Syllabus 2021Unit 8: Hygiene
Lesson: Microbiological contamination and control
Topics Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
Microbiological • Definition of bacteria and fungi and examples of those
contamination commonly found in cider mills
• Methods for detecting microbiological contaminants.
Microbiological • The principle ways to achieve microbiological control in a
control cider mill.
• The types of chemical, light and heat sanitisers used.
Lesson: Plant Cleaning
Topics Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
CIP systems • Four key factors for efficient plant cleaning.
• The different types of detergents used and the reasons for
their choice
• The types of cleaning head used and reasons for their
choice.
• Differences between single use and recovery systems
• The operating principles of CIP systems.
CIP cleaning • Typical cleaning programs and cycle times.
cycles • The function of each of the cleaning cycle stages.
CIP plant design • Design features that minimise dirt accumulation in vessels
and pipelines and encourage efficient cleaning
• Design features which promote a hygienic working
environment.
General Certificate in Cider Making 13Unit 9: Engineering and the Environment
Lesson: Engineering and Maintenance
Topics Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
Cider plant • The key business reasons for an effective maintenance
maintenance system.
• The features, advantages, disadvantages and applications of
maintenance systems.
• The contribution of maintenance tasks to plant safety,
reliability, quality, economics and environmental impact.
• Familiarity with key maintenance tasks:
Performance • The key features of the following performance improvement
improvement systems: - Reliability Centred Maintenance (RCM) - Total
Productive Maintenance (TPM) - Workplace Organisation
(6S).
Lesson: Environment and Utilities
Topics Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
Sustainability • Principal energy consuming activities in a cider mill.
and climate • Typical energy reduction strategies.
change • Sustainable agriculture.
• The role of carbon dioxide – the carbon cycle.
• Sources of carbon dioxide emissions and CO2 recovery.
Water sources • Characteristics and quality of an ideal cider mill water supply.
and treatments • Sources of water for a cider mill.
• The basic principles and layout of treatment plants for: -
water filtration - water sterilisation - water softening /
deionisation - water de-aeration
Water types and • Differentiation and typical uses of: - de-aerated water -
uses process water - service water.
• Prevention of Legionella in water systems.
• Points at which water is introduced into the process and the
special water quality needed at these points.
• Typical water conservation strategies.
Process gases • The essential properties and quality of compressed air and
oxygen for use as process gases.
• The essential properties of carbon dioxide and nitrogen for
use as process gases.
• The significance of inertness.
14 Syllabus 2021• Typical uses for process gases.
• The economic importance of leak prevention.
• Safe handling and storage of compressed gas cylinders.
• Safety hazards associated with storage of liquid gases and
their distribution in high-pressure mains.
Lesson: Effluent and Co-products
Topics Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
Sources of •
The nature and characteristics of effluent from principal cider
effluent and its operations.
measurement • The components of effluent quality: - volume - suspended
solids (SS) - chemical oxygen demand (COD) - biological
oxygen demand (BOD) - pH – temperature.
Co-products • The definition of a co-product.
• The potential value of a co-product to a cidermaker.
• Recovery and reuse of pomace form the milling operation.
• Waste yeast and lees disposal and reuse
Lesson: Health and Safety
Topics Candidates should understand and be able to explain and
describe in simple terms, or demonstrate familiarity with:
General health • The essential precautions needed in the cider mill in order to
and safety make it a safe working environment.
Carbon dioxide • The evolution of carbon dioxide from fermentations.
safety • The hazards associated with carbon dioxide.
• The monitoring / checking of atmospheres for safe working
including a quantitative knowledge of exposure limits.
• Safe working practices for fermenting room operations.
Chemical safety • The hazards associated with chemical cleaning and
sterilising agents.
• Good practices for the storage of chemicals.
• Use of personal protective clothing.
• Procedures in case of accidental spillage or discharge of
chemicals.
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